Recipes

Ingredients:6-7 pieces of shiitake mushrooms,0.5 kg of wood mushrooms1 red onion,2 cloves of garlic1 tbspSpices: Coriander, foreign spiceHerbs: coriander, parsley, green onionMazzetti's VinegarZucchi's biologically pure corn oilPommi peeled tomatoesChop the onion and some shiitake mushrooms. Pour oil into a pot, heat it over low heat and fry mushrooms, onions and garlic together.Coarsely chop the remaining shiitake. Cut the wood mushrooms into whole leaves and fry them on both sides on high heat. Fry the shiitake in the same pan.Add a little water to the stewed mass of mushrooms so that it does not burn and continues to simmer. Repeat this process 3-4 times each time it dries.Add adjika, coriander, foreign spices, a little salt and mix. Pour 1 tbsp of Mazzetti's black balsamic vinegar, 0.5 can of Pomi's peeled tomatoes and a little water. Add fried mushrooms and boil.Cut the greens. Add some to the pot and some while serving.

• 4 eggs• 150 g of sugar• 100 ml of melted butter• 0.5 tsp of salt• 240 ml of milk• 14 g of yeast• Vanilla• Lime or lemon zest• 800 - 850 g of flourBeat eggs and sugar in a mixer bowl until white, add salt, Lurpak melted butter, Europroduct Italian milk (slightly warmed) and yeast. Mix the ingredients well and add the sifted flour in two stages. Knead with a food processor or by hand until we get a homogeneous dough. Unwrap and transfer to a floured bowl, cover with a kitchen towel and let rise in a warm place for 1 hour, until risen and at least double in size.Knead the dough, divide it into two equal parts and roll it as thin as possible:For the heart you will need:• 150 g soft butter• 100 g dark raisins• 100 g of almonds and hazelnutsSpread a thin layer of 75 g of butter on the flattened dough and add 50-50 g of Naturalis organic raisins and nuts. Roll it into a roll, cut it in half so that there is a seam at the end, then roll it up as shown in the video and place it in the form.Leave it in the form for 30 minutes. Then put it in a preheated oven at 160 degrees for 45-50 minutes (if you use small molds, 30-35 minutes is enough.)Sprinkle powdered sugar on the baked kraffin and eat it deliciously.

You will need:500 g pasta Mafaldine6-8 large cherry tomatoes - POMI150 g of butter2 cloves of garlicPeel half a lemonParsleysaltFinely chop or grate tomatoes, boil them in a deep pan for 2 minutes and add cold butter. Wait until the butter melts and after 5 minutes when it boils, stir for a while on low heat. Add salt.At the same time, add salt to the boiling water and cook the paste. In 10-12 minutes, Mafaldine will be ready (Al dente). Add 1 cup or more of the paste stock to the tomato sauce and bring to a boil. Try not to make it too thick, not too watery.Meanwhile, finely chop the garlic, parsley and lemon peel.Pour the cooked pasta into the tomato sauce, mix well and then add the chopped parsley, garlic and lemon zest. Stir well again.When serving, sprinkle some parsley and grate Parmesan